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Simple Paleo Veggie Quiche

By July 2, 2012March 1st, 2014Breakfast, Food, Gardening, Main Courses, organic, Paleo, Recipes


I’m pretty proud of us, we got a lot done this weekend. However, none of it was blog-worthy. That’s not to say it wasn’t interesting, it was just a lot of paper-pushing and computer work. I’m concurrently working on my first two projects for work, and the hot weather and inability to do nearly anything but sit still gave me the perfect opportunity to read and watch documentation to get up to speed with the new software I’m using. Definitely not there yet, but I got a lot done. Meanwhile, Neil worked really hard on our latest client design, and I’m so excited about the shape it’s taking.


Because it was so beastly hot this weekend, we naturally felt like avoiding the kitchen as much as possible. Neil actually came up with the idea to make a fast and easy quiche, and he had most of the prep done before I could get the camera to snap some pictures.


7 eggs
1 1/2 cups fresh spinach, chopped
1 cup of broccolettes (roughly chopped broccoli works too)
1 green onion, sliced thinly
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 cup coconut milk
3/4 tsp baking powder
Salt and freshly ground black pepper to taste


  1. Preheat oven to 350F.
  2. In a large bowl, whisk the eggs and coconut milk together until thoroughly combined. Add remaining ingredients.
  3. Grease a 9″ pie dish with coconut oil/butter. Sprinkle almond meal evenly and tip the dish all around, tapping with your other hand to make sure it sticks to all sides. Dump out any excess.
  4. Bake the quiche for about 40 minutes, or until cooked through in the center (we always cook a little extra so the sides are a little crisp). Add additional salt and pepper to taste.

Makes 4 servings.


Without the cheese, this quiche is super light and fluffy with just a hint of a crust around the bottom and edges. Obviously we went with just a vegetable filling aside from the eggs, but it would be just as good if not better with fresh bacon or ham.

If you eat cheese, I imagine Neil would advise his favorite, sharp cheddar.


This recipe and the way Neil made it reminded me a lot of his mom. She’s constantly whipping up recipes with whatever she has in the kitchen that day from the garden. Our quiche makes use of broccolettes from our garden and onions that she braided together from hers for us during her last visit a few weeks ago. I can’t wait to finally see her garden this week!


  • Erica says:

    This looks so yummy! The bf and I were just talking about making a quiche soon since we’ve never tried before. We both love spinach and eggs so this is perfect!

  • This looks really good and like it has more flavor than a basic eggs/veggie/garlic quiche since you use coconut milk. Where do you find the almond meal? I’m guessing the health food section, or a specialty store?

  • Laura says:

    I made this yesterday! I love the subte nut flavor from the almond meal. So good!

  • Gianna says:

    I made this quiche and it was quite delicious! It is super-light, the flavor is wonderful, and the dusting of almond meal makes the perfect hint of a crust. I liked it so much that I posted it on my website, which is a growing collection of vegetarian-paleo recipes. Thanks!

  • Carmel says:

    This came out pretty well, but even with 3/4 of an onion and 2 cloves of garlic, it is SUPER oniony and garlicky. Unless you love onions/garlic and don’t plan on going to work or class after breakfast, I would recommend using half an onion and 1 clove of garlic. I substituted asparagus for the broccoli, which worked well. I like the addition of coconut milk and baking powder to make the texture fluffier.

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  • Kristina says:

    Going to make this so the kids can take it to school or as a easy morning grab. Any suggestions on what to substitute the almond meal for as their school is a nut free school? Or can this be made without a crust?

    • Jessica says:

      We’ve made most of ours without crusts in the interest of time, it can totally be done. I’ve also seen people go for the crust by pre-cooking some sweet potato slices into the dish, then adding the other ingredients. Seemed kind of clever and worth a try.

  • Mark says:

    usually do the wheat germ for some extra nutrition and a nutty flvoar. You could also do a riff on this brown rice crust, but without the cheese if you want to keep it parve. I haven’t tried it yet,